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EXPERIENCE VERONA
The blog created to give you suggestions and itineraries to experience Verona and its province in the best way.
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08-08-2016
RECIPES
LA PASTISSADA DE CAVAL
The Pastissada of Verona is the result you get when the kitchen combines tradition and legend. It is said that this dish is dated more than one thousand five hundred years ago, when Theodoric defeated Odoacer, King of the Ostrogoths, King of the Herules, and called the people of Verona to celebrate eating the meat of horses killed in battle.
Ingredients for 4 persons:
• 1 kg of horse meat cut into cubes
• 1 kg of onion
• 2 carrot
• bay leaves, cloves, cinnamon
• 1 L of red wine Valpolicella
• olive oil, salt and pepper.
Chop carrots, celery, onion, to marinade in the wine with the meat and the other ingredients for a whole day. Then, put it all into a crock pot and cook over very low heat for four, five hours, adding broth as needed. You can taste the pastissada de caval with hot polenta just ladled out, sipping full-bodied red wine, including, by first choice, the Amarone.
The Pastissada of Verona is the result you get when the kitchen combines tradition and legend. It is said that this dish is dated more than one thousand five hundred years ago, when Theodoric defeated Odoacer, King of the Ostrogoths, King of the Herules, and called the people of Verona to celebrate eating the meat of horses killed in battle.
Ingredients for 4 persons:
• 1 kg of horse meat cut into cubes
• 1 kg of onion
• 2 carrot
• bay leaves, cloves, cinnamon
• 1 L of red wine Valpolicella
• olive oil, salt and pepper.
Chop carrots, celery, onion, to marinade in the wine with the meat and the other ingredients for a whole day. Then, put it all into a crock pot and cook over very low heat for four, five hours, adding broth as needed. You can taste the pastissada de caval with hot polenta just ladled out, sipping full-bodied red wine, including, by first choice, the Amarone.
